Description
A delightful Lemon Meringue Tart with a crunchy crust, zesty filling, and fluffy meringue, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl. Mix until evenly moistened.
- Press the mixture into the bottom and up the sides of the tart pan. Bake for about 10 minutes until golden brown. Let cool completely.
- Whisk together sugar, cornstarch, and salt in a saucepan over medium heat.
- Gradually add water while stirring continuously, cooking until thickened (about 5 minutes).
- Incorporate the egg yolks in a separate bowl, whisking them.
- Slowly add the thickened mixture to the yolks, stirring constantly.
- Return the mixture to low heat, then stir in lemon juice, lemon zest, and butter.
- Pour the lemon filling into the cooled crust.
- Beat the egg whites with cream of tartar until soft peaks begin to form.
- Gradually add 1/2 cup sugar, continuing to beat until glossy stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust.
- Bake for 10–15 minutes until the meringue is a golden brown.
- Allow the tart to cool at room temperature before slicing.
Notes
Serve with fresh berries or whipped cream for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg